Lemon Blueberry Bread
  • For the bread:
  • 1 cup butter, salted, room temp
  • 1½ cups sugar
  • 2 Tbsp lemon zest
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 6 large eggs
  • 1 cup 2% milk
  • 1 Tbsp vanilla
  • 2 cups blueberries - tossed in 2 teaspoons flour
  • For the syrup:
  • ⅓ cup lemon juice
  • ⅓ cup sugar
  • For the glaze:
  • 1 cup sifted powdered sugar
  • 2 Tbsp fresh lemon juice
  1. Preheat your oven to 350 degrees and prep two 10 inch loaf pans by buttering and flouring them well.
  2. Cream the sugar, butter, and lemon zest until light and fluffy, or about 4-5 minutes with a hand mixer.
  3. Add in the eggs, one at a time, mixing after each egg until combined. Add in vanilla and milk and mix until it is combined.
  4. Sift flour and baking powder together and slowly add to wet ingredients. Beat just until the flour is incorporated into the batter. Gently fold in blueberries by hand.
  5. Divide batter between the two loaf pans and bake for 55-60 minutes, or until the top is golden brown and a toothpick comes out clean.
  6. While the loaves are baking, make the lemon syrup by combining the lemon juice and sugar in a small sauce pan and simmering over medium heat until slightly reduced and thickened, or about 5 minutes. Set aside to cool.
  7. Let loaves cool in the pans for 10 minutes, and then remove to a wire rack. Cool another 10 minutes and then poke holes all over the loaf, being careful not to go all the way through, using a long skewer.
  8. Brush the cooled syrup over the loaves. Let the loaves cool the rest of the way, at least an hour.
  9. Whisk together sifted powdered sugar and remaining lemon juice to form a glaze. Pour over cooled loaves.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2021/05/lemon-blueberry-bread/